Scale



SCALE Filed March 9,

3 G n 0/o 5. 7. 6 @l 7 Z6 d,... Q f L E. T. R F A 55 A E L .OTO E. Ns? cE Sw., sk mB M w Mm. i u. TMR M www m www N om o A N- f7 Mc R ocR/ R/ERIl m MSB 557 18o 218 wuz H .w l 2 7 w l1/mento@ HIV/.BRUMSER atroz mqPatented Dec. 7, 1926.

UNITED STATES HENRY M. BRUMSER, OF I PORTLAND, OREGON.

SCALE.

Application filed March 9, 1925. Serial No. 14,169.

This invention relates generally to the assembling of variousingredients in fixedy relation to eachother, and particularly to meansfor compounding;l recipes according to weight. i i

rlhe first object of this invention is to provide a special form ofrecipe to be used in conjunction with ra scale in which the variousweights of the different ingredients required to compound a recipe aregiven the correct relative posi ion on a printed card or dial.

The second object to provide a com bined recipe and scale in which thechances for errors in combining a given recipe are `greatly reduced.

.The third Vobject is to expedite the comi'ioundinp,` of mixtures ofdifferent kinds by indicating the various ingredients required on acard, together with the order in which these elements are required, andany other informationwhich might be desirable in a recipe."

The fourth object is to so construct the scale that it can instantly bechanged from a single batch to a double batch recipe compounding device.

The fifth object is to provide a container within'the scale itself inwhich the various recipes can be indexed.

The sixth ob, ect 1s to so construct the device that 'blank' cards maybe furnished `for the entry of recipes not included in the sold list.

These, and other objects, will become more apparent from thespecification following as illustrated in the accompanying drawings, inwhich:

Figure 1 is a front elevation of the device in use for assembling' theingredients for mince meat. Figure 2 is a side elevation of Figure 1 andFigure 3 is a horizontal section taken along the line 3-3 in Figure 2.Figure 4 is a perspective view of the drawer' for the recipe cards.Figure 5 is a front elevation of a representative card.

Similar numbers of reference refer to the same parts throughout theseveral views.

Referringy in detail to the drawing, the device itself consists of acasing mounted on a base 11 on which are mounted two scales of anyconvenient type whose platforms 12S and 12D are indicated in dottedlines in Figurev 3. `Openings 13 and 14 are formed in the top 15 adaptedto receive the pedestal ,16 of au,... ,ry platform init to act as aguide therefor' so as to render` the friction between the top andpedestal neglio "3 ible. An indicator 18S actuated freni th platforn'i12S is shown on the rigit e o the device. An indicator 18D actuatef.from the platform 12D is shown on the left hand of the device.

A recipe card 19 is adapted to be placed over the usual dial'O,preferably graduated in ounces. The card 19 is held at its upper and.'lower cnc by means of the lugjgs 21 and on the case 10. On the card 19is written er printed a heading 23 underneath which is the wordingredients .24 under which is a list of the ingredients 25. througheach of which passes a line 26 provided at each el with an arrow 27. Theposition of the various arrows 2.7 on the scale depends entirely uponthe weight of the particular ingredient required.

On the left hand side of the column of ingredients. and opposite'each ofsame, is placed a numeral 28 denoting; the order in which the respectiveingredients are prepared for assembling. The characters 9.9 and 30indicate single and double recipes. ln some cases additional numerals 81may be added to identify and place in their proper order additionalsteps which may involve the adding of items not usually weighed. or maymerely include :autions or instructions. i

ln thisi'particular instance a drawer 32, preferably provided withdividing partitions 33, and a handle 84 is employed to hold the cards 19which are not in use. A

piece of meat is indicated on the platform 17 for the purpose of betterillustrating the operation of this device, which is as follows:

lf, for instance, it is desired to prepare some mince meat it is firstdetermined whether a single or double batch is to be made. If theformer, the pedestal 16 is placed in the opening 14 so that it can restupon the platform 12S. The various ingredients commencing with the beef,since it is opposite the numeral 1, are now placed on the scalel inquantities suflicient to bring` the indicator 18S to the respectivearrow 27 in each instance. The exact number of pounds and ounces are notinvolved in the compounding of this recipe, and possible errors whichoften ,arise from the necessity of weighingr different items insuccession is thereby eliminated.

.after all of the elements have been titi s-feniblcd in the orderindicated we find7 after the numeral l0 mix in crock; after ll season totaste and after l2 bring to boil, which completes the operation. lfadditional information or caution is .desired this may be printed on therear side of the card. or on spare space on the front side thereof. Insome instances the housewife may desire to have some Aof her own choicerecipes included on the cards, and for this purpose blank cards areprovided.

lt must be understood that any form of scale can be employed with thisdevice and the information recorded on the cards Will vary according tothe recipe employed and the particular form of recipe. he main object isto provide a scale and a recipe which are used in conjunction with eachother and in Which it will he unnecessary to deal in pounds andfractions thereof when Weighine out a series of materials, but it willonly be necessary to Weich out the various materials in quantities whichwill cause the indicator to come to the point indicated on the card,thereby eliminating entirely the main elei'nent in the computation.

It will, of course, be understood that it, is not my intention to limitthe field of this device to the mere assembling of materials for cookingpurposes, but may also be employed for mixing other materials indefinite relations Where it is desired that this relationship remainunchanged.

ln some instances it may be preferable to add to the information on thecards 19 the actual amount of each .ingredient required for a recipe interms in which the particular ingredient is purchased. For instance,cider is not ordinarily7 purchased by the pound; nor are molasses. milk,etc., and to eliminate confusion in this regard the re- Lemie?l quiredvalues for a single batch would be given in the usual terms used inpurchasing these. articles.

I claim:

l. The combination of a pair of scales, one of said scales having doublethe capacity of the other; a platform adapted to be placed on either ofsaid scales; an indicator for each of said scales; a recipe cardinterchangeably mounted between said indica torssaid recipe card havingrecorded there on in the order of their Weight and in proportionalpositions on said card a list. of the various ingredients required insaid recipe in a manner that when the correct amountof any of saidingredients is placed on said platform that the indicator of Jthe scaleon which said platform rests will point to the name of the ingredient onsaid platform.

2. The combination of a casing; a pair of scales enclosed Within saidcasing, each of said scales having an indicator projecting through theside of said casing and movable along the forward edge thereof; aplatform adapted to be placed over said casing@r in a manner to rest onone or the other of said scales; a pluralityv of recipe cards,interchangeably mounted on said casing behind said indicators adapted toserve as dials for said scale, each of said cards having' a reciperecorded thereon Whose various ingredients follow each other accordingto Weight; and havingr a line opposite each of said ingredients. theexact position of each of said lines corresponding with the position ofeither of said indicators When the amount of material placed on theplatform corresponds With the amount required for the particular recipe.

HENRY M. BRUMsnR.

